12

Nov

2011

Tofu, Tomato and Spinach Soup


We’re always looking for tasty, healthy options, especially during the holidays when the turkey and stuffing is in overdrive. Here’s a light soup to make you feel good both inside and out!

tofu-tomato-and-spinach-soup

½ package firm tofu (8oz.)
2 roman tomatoes
1 bunch fresh spinach (12oz.)
6 cups water
3 chicken bouillon cubes (Knorr brand)
1 scallion, including the green top
1 tablespoon canola or vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pure sesame oil
¼ teaspoon black pepper

Preparation:
Rinse tofu and cut into small ½-inch cubes. Wash and slice the tomatoes lengthwise in half and then into quarters. Cut each quarter twice crosswise. Remove the stems from the spinach if any and wash thoroughly. Cut the spinach into 1-inch pieces. Wash and trim the green onion. Finely chop.

To cook:
Heat oil in a non-stick wok or a medium size pot over medium-high heat. When the oil is hot, brown onion for a few seconds. Add spinach, cook and stir for approximately 1 minute until soft. Add tomato chunks, tofu cubes, salt, sugar, sesame oil and black pepper. Add water and chicken bouillon cubes (cut cubes into small pieces to dissolve quickly). Cook while stirring for 5 to 6 minutes, until the soup is brought to a full boil. Remove from heat. Serve hot.

Makes 6 servings
Preparation time: 10 minutes
Cooking time: 8 minutes

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